Yellow Tomato Bean Soup

Serves 4-6


Made with Preserved Ugly Yellow Tomatoes


1 jar Preserved Ugly Yellow Tomatoes
1 large onion, chopped
1 cup dry Cannellini beans
2 cloves garlic (minced)
2 tbsp olive oil
4 cups warm water
1 cup almond milk (or heavy cream)
1 tsp cumin
1 sprig fresh sage
2 tsp sea salt

Inspired by the traditional Cannellini bean soup. Our twist? Using our Preserved Ugly Yellow Tomatoes with fresh sage and a dash of cumin. This is the perfect soup served cold or warm. Summer o na plate.
Photo Marino + Moret

Photo Marino + Moret


Soak the beans overnight in 4 cups of water. Drain and set aside before cooking.

In a 4 qt. pot, heat the olive oil and sauté the onions until caramelized (about 7 min). Add garlic, salt, cumin and saute for another 3 min. Add water, soaked beans and 1 jar of Preserved Ugly Yellow Tomatoes (inc juice). Bring to a boil and then simmer for 45 min to 1 hour or until the beans are tender. With an immersion blender, puree about half of the soup until creamy, leaving half of the beans intact, then mix. For extra creaminess add almond milk.

Garnish with drizzling some olive oil and chopped sage.